Studies on the usefulness of Cucurbita maxima for the production of ready-to-eat dried vegetable snacks with a high carotenoid content

Recent research indicates a beneficial influence of a diet rich in β-carotene on human health. For that reason, experiments were undertaken to process winter squash with a high carotenoid content into ready-to-eat dried snacks. Sensory quality and dietary value of chips and crispy cubes made from different cultivars were investigated.The suitability of winter squash for drying purposes depended mainly on the dry matter content in the raw material. Although all the investigated cultivars can be used for producing chips, obtaining high quality porous cubes requires at least 15% of dry matter. ‘Justynka F1’ emerged as the most suitable cultivar for processing; both chips and cubes produced from its fruits were characterized by a high sensory quality and contained significant amounts of beta-carotene (225- 253 μg g-1). Also, the cultivar ‘Amazonka’ could be considered for the production of chips as it allowed us to obtain a product with a high beta-carotene content (200 μg g-1) and good sensory properties. The dried ready-to-eat crispy vegetable snacks made from the new cultivars of winter squash could be exploited as a novel attractive product with the attractive taste and colour to serve as a valuable source of carotenoids in human diet.     

Comparative study of improved vs. traditional apple cultivars and their aptitude to be minimally processed as ‘ready to eat’ apple wedges

The development of fresh-cut apple products requires the reconsideration of cultivar selection because different characteristics are required compared with those characteristics for the fresh market. The aim of this work was to evaluate four improved cultivars (‘Modì’, ‘Ariane’, ‘Fuji Kiku 8’ and ‘Pink Lady’) and to compare these cultivars with traditional cultivars (‘Golden Smoothee’ and ‘Granny Smith’). Cultivars were evaluated according to physicochemical parameters and nutritional, enzymatic, and sensory aspects. Next, the cultivars were peeled, cut, treated with different antioxidant treatments, packaged in polypropylene trays and stored at 4 °C. After seven days of storage, physicochemical parameters and visual assessment were determined. As whole apples, the improved cultivars were notable for their sensory characteristics. Moreover, two of them (‘Modì’ and ‘Ariane’) presented the highest amount of total phenols and vitamin C, respectively. After processing and storage, certain of the improved cultivars presented better aptitude for minimal processing. For instance, ‘Modì’ showed high suitability, and ‘Fuji Kiku 8’ was notable for its sensory quality after seven days of refrigerated storage. Among antioxidant treatments that were assayed, 40 g/L NatureSeal^® demonstrated the best results in terms of physicochemical parameters, visual assessment and sensory quality.     

Chemical profile and antioxidant capacities of tart cherry products

The levels of anthocyanins and other flavonoids, as well as melatonin, in various tart cherry products (frozen and dried cherries, powders from individually quick frozen (IQF) cherry and juice concentrate) from two tart cherry cultivars, ‘Montmorency’ and ‘Balaton’ were analysed comparatively by HPLC and electrospray mass spectrometry (EMS). Our results show that the major anthocyanin compound in these two tart cherry cultivars is cyanidin 3-glucosylrutinoside, followed by cyanidin 3-rutinoside, cyanydin sophoroside, and peonidin 3-glucoside. Studies on antioxidant activities (total antioxidant status assay) of crude extracts of ten tart cherry products show that these products preserve their antioxidant capacities after processing and storage. We have also compared the antioxidant activities of several single constituents that are present in tart cherry. When TEAC (trolox equivalent antioxidant capacity) values were evaluated conceptually against the cherry phytochemical profile, cyanidin and its derivatives were found to be the significant contributors to the antioxidant systems of tart cherries. It was shown that standard compounds with common aglycon moieties show similar antioxidant activities.     

酸樱桃酒澄清剂的筛选

酸樱桃酒的澄清工艺十分重要,以自制酸樱桃酒为原料,研究了明胶、单宁、硅藻土、壳聚糖、果胶酶、鸡蛋清6种澄清剂对酸樱桃酒澄清度和色度的影响。在单因素实验基础上,采用正交实验设计,确定复合澄清剂在酸樱桃酒中的最佳组合为:单宁1.6 g/L、明胶1.0 g/L、鸡蛋清6.0 g/L,酒体澄清度为92.6%,并对澄清前后的酸樱桃酒进行透光率、色度、总酚、总糖、总酸、酒精度、pH的测定,进一步验证了澄清剂对酸樱桃酒的主要成分和感官品质无明显影响,成品酒果香怡人、口感醇厚、酒体澄清丰满。     

Investigation of bitterness in carrots (Daucus carota L.) based on quantitative chemical and sensory analyses

Bitterness is considered as an undesirable taste of carrots. Quantitative chemical analysis of potential bitter compounds of different carrot genotypes was combined with sensory analysis in order to identify key compounds likely to be responsible for the bitterness of carrots. Eight carrot genotypes (‘Bolero’, ‘Mello Yello’, ‘Nairobi’, ‘Tornado’, ‘Purple Haze’, ‘Line 1’, ‘Line 2’, and ‘Line 3’) representing extremes in sensory-perceived odour, flavour, and taste. Potential bitter compounds like polyacetylenes, isocoumarins and phenolic acids were quantified in the peel and the corresponding peeled carrot, and their contribution to bitterness in raw carrots was analysed by sensory profiling using multivariate data analysis. Falcarindiol and a di-caffeic acid derivative were highly related to bitterness in contrast to falcarinol and other potential bitter compounds. Falcarindiol and the di-caffeic acid derivative were primarily present in the peel whereas falcarinol was almost evenly distributed in the root. Investigation of bitterness revealed that high sugar content to some extent could mask the bitter perception of carrots. As falcarinol is the most bioactive of the carrot polyacetylenes the results of the present study indicate that there is a basis for improving the health effects of raw carrots without affecting sensory quality.     

Horticultural characteristics and chemical composition of advanced raspberry lines from Quebec and Ontario

Three advanced raspberry (Rubus idaeus L.) lines from the University of Guelph breeding program (‘88-18’, ‘88-117’, ‘88-134’) and one advanced line from the Quebec fruit breeding program (‘SJR942-7’) were tested for their winter hardiness, fruit quality, horticultural characteristics and antioxidant activity compared to four commercially grown cultivars (‘Festival’, ‘Boyne’, ‘Nova’ and ‘Killarney’) recommended for Quebec. Lines ‘88-18’ from Guelph and ‘SJR942-7’ from Quebec had higher antioxidant activity, larger fruit size, better fruit quality and longer shelf life than all other lines and cultivars tested. The ellagic acid content of ‘SJR942-7’ was approximately two times higher than that of the commercial cultivars grown in Quebec.     

Quality properties of wine from Korean kiwifruit new cultivars

Several domestic varieties of kiwifruit including Actinidia deliciosa cv. ‘Hayward’, ‘Daeheung’, ‘Monty’, ‘Arimold’, ‘Jinmi’, ‘Hyangrok’ and A. chinensis cv. ‘Haenam’ and ‘Golden King’ were utilized for the processing of wines. Kiwifruit wines were analyzed for sugar content, alcohol, acidity, pH, color, total phenols and antioxidant activity by radical scavenging assay ABTS. The soluble solid content of the kiwifruit must ranged between 22 and 25% and then was fermented at 14 °C during 4 months. The amount of alcohol productions differed especially during the first week of fermentation. Among cultivars, ‘Haenam’ and ‘Arimold’ were relatively slower than other wines with regard to alcohol production rate. The yield of wine production was increased from 63.35% to 66.19% in weight by using processing with pectinase.The ‘L’ values of wine made from ‘Hayward’ and ‘Monty’ were lower and darker than those of wines prepared from other cultivars. Wine made from ‘Daeheung’ had total phenols of 790 mg L⁻¹, which was the highest among wines, followed by ‘Haenam’ and ‘Golden King’. ‘Daeheung’ also showed the highest antioxidant activity (22.55 mM TE L⁻¹), while ‘Arimold’ showed the lowest one (10.91 mM TE L⁻¹). The mean overall acceptability scores among kiwifruit wines ranged between 3.8 and 4.5. The sensory evaluations were higher in ‘Golden King’, ‘Monty’, ‘Daeheung’, ‘Arimold’, and ‘Hayward’ than those of ‘Haenam’, ‘Jinmi’, and ‘Hyangrok’. However, for commercial kiwifruit wine production not only overall sensory acceptance, but also functional properties such as total phenols and antioxidant activity, and fruit cultivation volume should be concerned. Therefore, three of kiwifruit cultivars which are ‘Golden King’, ‘Daeheung’, and ‘Hayward’ had the most desirable characteristics suitable for kiwifruit wine production.     

Biomimetic-based odor and taste sensing systems to food quality and safety characterization: An overview on basic principles and recent achievements

The appreciation of food is based on the perception of many senses; in fact for a total estimation the human senses are involved. Biomimetics as the ‘abstraction of good design from nature’ is to analyze and tap nature’s huge reservoir of potential innovative solutions. These biological solutions are cost-efficient, multi-functional and environmentally friendly. Human sense inspired sensor technologies such as multi arrays of sensors are of interest to food industry for food control and sensory evaluation. These systems mimic the human sense to provide a decision on final food quality and safety. Nanotechnology techniques and biosensors are the recent advances in these systems. Odor and taste sensors are interestingly under consideration to food engineers and scientist for application in food processing tasks such as drying, packaging, sorting and so on. Soft computing together with computer development is the promising outlook to enhance the performance of these sensing systems to food quality and safety characterization. This paper deals with some aspects of such systems (odor sensor and taste sensor) and some of more recent applications and advances for food control in food research and technology are discussed as well.     

Prevalence and biofilm-forming ability of Listeria monocytogenes in New Zealand mussel (Perna canaliculus) processing plants

Greenshell™ mussels are New Zealand’s largest seafood export species. Some export markets require compliance with ‘zero’ tolerance legislation for Listeria monocytogenes in 25 g of product. Even though individually quick frozen (IQF) mussel products are labeled ‘to be cooked’, and are not classified as ready-to-eat, some markets still require them to comply with the strict policy. Three mussel processing plants were assessed for the pattern of L. monocytogenes contamination on raw material, environment, food contact surfaces, and in the final product. Cultures (n = 101) obtained from an industrial Listeria monitoring program from August 2007 to June 2009 were characterized by serotyping and pulsed field gel electrophoresis. Using the crystal violet method, isolates were assessed for their ability to form biofilms. This work confirmed the presence of L. monocytogenes in raw and processed product, and the importance of cross-contamination from external and internal environments. Processing plants had L. monocytogenes pulsotypes that were detected more than once over 6 months. No correlation was found between biofilm-forming ability and persistent isolates. Two pulsotypes (including a persistent one), were previously isolated in human cases of listeriosis in New Zealand, but none of the pulsotypes matched those involved in international outbreaks.     

Comparative study of primary and secondary metabolites in 11 cultivars of persimmon fruit (Diospyros kaki L.)

Primary metabolites (sugars, organic acids) and secondary metabolites (phenolics and carotenoids) were quantified by HPLC in fully ripe fruit of 11 kaki cultivars: ‘Amankaki’, ‘Cal Fuyu’, ‘Fuji’, ‘Hana Fuyu’, ‘Jiro’, ‘O’Gosho’, ‘Tenjin O’Gosho’, ‘Thiene’, ‘Tipo’, ‘Tone Wase’ and ‘Triumph’. Amongst the analysed cultivars, ‘Tone Wase’ stands out as the richest in sugars, particularly glucose, and cultivars ‘Tipo’ and ‘Triumph’ contained the highest amounts of organic acids. Cultivars ‘O’Gosho’, ‘Cal Fuyu’ and ‘Hana Fuyu’ contained the least sugars and cultivar ‘Jiro’ the least organic acids. Amongst the individual phenolic compounds catechin and gallic acid were present in highest concentrations. The predominant carotenoid in both skin and pulp of ripe persimmon fruit was β-carotene, the highest content was measured in skin of cultivar ‘Hana Fuyu’, which also contained the highest level of total carotenoids. In persimmon pulp, much lower values for carotenoids were obtained, particularly in fruit of cultivar ‘Cal Fuyu’.     

Kiwifruit remnants from digestion in vitro have functional attributes of potential importance to health

The physicochemical properties of plant cell walls in the gut are important in modulating processes that influence health. We investigated the physicochemical properties of kiwifruit cell walls digested under gastric and gastroileal conditions in vitro. Soluble and insoluble undigested polymer fractions were measured, the hydration properties of the digested pulp, and the capacity to retard diffusion and mixing in a simulated small intestinal segment. Undigested polymer (dietary fibre) fractions differed little between “Hayward’ (‘Hayward’) and ‘Hort16A’ (gold) kiwifruit cultivars in their relative proportions, although total dietary fibre was greater in ‘Hayward’ than in the ‘Hort16A’. The polysaccharide composition of seed-free digestion-resistant polymer was similar in both cultivars and not affected by in vitro digestion. Indigestible remnants from kiwifruit had strong water retention and swelling capacities, also little affected by digesting, and retarded both glucose diffusion and mixing significantly, especially in the presence of low background viscosity. We conclude that the particulate cell wall remnants of digested kiwifruit retain substantial potential to influence the properties of gut contents.     

European elderberry (Sambucus nigra L.) rich in sugars,organic acids,anthocyanins and selected polyphenols

Sugars and organic acids in the fruit of two cultivars and three selections of black elderberry (Sambucus nigra L.): ‘Haschberg’, ‘Rubini’, ‘Selection 13’, ‘Selection 14’ and ‘Selection 25’ were quantified. The anthocyanin as well as quercetin profiles of this plant material were also established by the use of HPLC/MS. Significant differences in the concentration of sugars and organic acids were detected between the widely spread cultivar ‘Haschberg’ and all other cultivars/selections; ‘Haschberg’ was the richest in organic acids (6.38 g kg⁻¹ FW), and it contained the least sugar (68.5 g kg⁻¹ FW). The following major cyanidin based anthocyanins were identified in the fruit of black elderberry: cyanidin 3-sambubioside-5-glucoside, cyanidin 3,5-diglucoside, cyanidin 3-sambubioside, cyanidin 3-glucoside and cyanidin 3-rutinoside. The most abundant anthocyanin in elderberry fruit was cyanidin 3-sambubioside, which accounted for more than half of all anthocyanins identified in the berries. The ‘Rubini’ cultivar had the highest amount of the anthocyanins identified (1265 mg/100 g FW) and the lowest amount was measured in berries of the ‘Selection 14’ (603 mg/100 g FW). The ‘Haschberg’ cultivar contained a relatively low amount of anthocyanins in ripe berries (737 mg/100 g FW). From the quercetin group, quercetin, quercetin 3-rutinoside and quercetin 3-glucoside were identified; the latter prevailing in black elderberry fruit. The cultivar with the highest amount of total quercetins was ‘Selection 25’ (73.4 mg/100 g FW), while the ‘Haschberg’ cultivar contained average amounts of quercetins (61.3 mg/100 g FW). The chemical composition of the ‘Haschberg’ cultivar, the most commonly planted, conforms to the standards for sugars, anthocyanins and quercetins and exceeds them in the content levels of organic acids, the most important parameter in fruit processing.     

Determination of phenolic compounds of ‘Sikitita’ olive leaves by HPLC-DAD-TOF-MS. Comparison with its parents ‘Arbequina’ and ‘Picual’ olive leaves

‘Sikitita’ is a new olive cultivar developed in Spain by crossing the cultivars ‘Picual’ and ‘Arbequina’. The phenolic fraction of olive leaves (Olea europaea L.), is purported to have good anti-oxidative properties which help to prevent several health problems. To our knowledge, no studies are available on the phenolic fraction of ‘Sikitita’ olive leaves or any other new cultivar developed from breeding. Thus, the identification and quantification of the phenolic fraction of ‘Sikitita’ olive leaves by HPLC-DAD-MS were studied and compared with those of its parent cultivars. The three cultivars were grown under the same agronomic and environmental conditions in the same orchard. The quantification was performed using HPLC-DAD, whereas qualitative data were acquired using HPLC-MS. It was thus possible to identify 30 different compounds, two of which have been tentatively characterized for the first time in olive leaves of Spanish cultivars. Significant differences between cultivars were observed for almost all the compounds. Results for ‘Sikitita’ olive leaves presented a higher degree of similarity with respect to ‘Picual’ than to ‘Arbequina’. Further work will monitor the time course of phenolic compounds over the growth period.     

Flavonoid constituents and their contribution to antioxidant activity in cultivars and hybrids of rabbiteye blueberry (Vaccinium ashei Reade)

Fruit from 42 blueberry (Vaccinium spp.) cultivars, including 36 rabbiteye cultivars (Vaccinium ashei Reade), three V. ashei hybrid derivatives, and three northern highbush (Vaccinium corymbosum L.) standards were evaluated for antioxidant capacity, individual flavonoid content, and the contribution of each identified phenolic compound to total antioxidant activity. Considerable variation was found in flavonoid content, antioxidant activity, and their contribution to total antioxidant activity among cultivars. Among 42 blueberry cultivars, the rabbiteye ‘Early May’ contained the highest amount of chlorogenic acid, myricetin 3-arabinoside, quercetin derivatives, and delphinidin-, cyanidin-, petunidin-, and malvidin-basis anthocyanins. ‘Early May’ cultivar also had the highest antioxidant activity (88.2 μmol TE/g fw). ‘Owen’, ‘Bluegem’, ‘Clara’, Climax’, and ‘Centurion’ were among the other rabbiteye cultivars that also had high levels of flavonoids and antioxidant activities. In contrast, the pink-fruited V. ashei hybrid, ‘Pink Lemonade’, had the lowest content of flavonoids and lowest antioxidant activity. The mean flavonoid content and antioxidant activity of rabbiteye cultivars was higher than those among northern highbush and V. ashei hybrids. The antioxidant activity of V. ashei hybrid derivatives was derived mainly from chlorogenic acid, myricetin, and quercetin, which contributed 62.5% of total antioxidant activity, whereas anthocyanins (malvidin, petunidin, delphinidin, and cyanidin) were the main contributors to the antioxidant activity of rabbiteye cultivars (76.2%) and northern highbush standards (76.8%). Blueberry cultivars identified to have high phenolic content and high antioxidant activity could be used as parents for future blueberry breeding programmes to develop new blueberry cultivars with higher antioxidant activity and further improve human health.     

樱桃番茄干燥工艺的研究

以樱桃番茄为研究材料,通过对原料品种的选择、预处理方法、渗糖等方式的处理后,以热风干燥为主要干燥方法来加工产品。通过测定恒定干燥条件下的干燥曲线,研究不同干燥温度、高低风速、同温度不同厚度下对樱桃番茄水分、含糖量、抗坏血酸损失比和过程中色度的影响。结果表明,选用热风干燥,干燥温度为55℃时,干燥10 h,干燥樱桃番茄果脯效果最好;采用高风速干燥比低风速干燥所用干燥时间短,干燥效果更佳;干燥后产品所含抗坏血酸为3.48 mg/100 g;最终制得的产品还原糖含量为8.23 g/100 g;樱桃番茄选料200 g、铺料层数为两层,在55℃下采用风速干燥,其色泽最好。     

The use of buttermilk as a raw material for cheese production

Buttermilk is dairy by‐product of butter production. The study aimed to analyse the quality properties of commercial buttermilk and its usefulness as a raw material for Quark cheese production. Within the study, 6 kinds of buttermilk were tested and used for cheese production. Evaluation of cheese quality included physico‐chemical, rheological and sensory analyses. Buttermilk properties were varied and corresponded with the diversification of cheese characteristics. Production yield was 17.2–22.7%, water content 68.1–75.8% and pH 4.09–4.43. The texture was diversified; however, all samples had good sensory quality. The research has shown that buttermilk is a good raw material for cheese production.     

Variation of total phenolics, anthocyanins, ellagic acid and radical scavenging capacity in various raspberry (Rubus spp.) cultivars

The aim of this study was to assess the level of some phytochemicals in 19 raspberry cultivars grown in Lithuania. The content of total ellagic acid measured after 20 h acidic hydrolysis of investigated raspberry cultivars, varied from 119.8 (cv. ‘Pokusa’) to 323.5 mg/100 g (cv. ‘Bristol’). The content of total phenolics ranged from 278.6 (cv. ‘Pokusa’) to 714.7 mg/100 g (cv. ‘Bristol’). The total anthocyanins content varied from 2.1 (yellow cv. ‘Beglianka’) to 325.5 mg/100 g (black cv. ‘Bristol’). The radical scavenging capacity of the tested raspberry cultivars highly correlating with their total phenolics and total ellagic acid content (r = 0.90 and 0.92, respectively). The results of this study expand the knowledge about variation in the content of valuable bioactive compounds in raspberries and may help for the selection and validation of the most productive cultivars.     

膨化米饼生产工艺研究

对膨化米饼生产工艺和加工过程的主要参数进行研究,为膨化米饼生产提供参数。结果 表明:原料配比、米坯的干燥温度、干燥时间对膨化米饼感官品质有显著影响;将稻米凝 胶强度控制在200 g/10 mm左右,干燥米坯含水量控制在9％～11％时,产品质量较好。 适宜工艺参数为:原料配比1:20(小麦淀粉:粳米),于50℃第一次干燥12 h,室温静置 24 h,再于50℃第二次干燥10 h。